Yield: 1 servings
|3 pounds||Chicken wings|
|1 tablespoon||Sesame seeds; toasted|
|2||Cl Garlic; minced|
|2||Green onions; chopped|
|5 teaspoons||Soy sauce; (kikkoman)|
|Oil; for deep frying|
Recipe by: lynne nishihara <vectr01q@...> Cut wings in half after removing tips. Wash and pat dry. Mix remaining ingredients and marinate wings 3 hours or overnight. Batter will be thick, but will thin down during marinating. Deep fry until golden brown and drain on paper towels.
Notes: Sliced flank steak or boneless chicken pieces may be substituted. I usually double the sesame seeds and green onions.
Sharon, Anna's recipe is similar to one I have. I've used both flank steak and chicken (wings and breast fillet strips). The main difference seems to be the addition of flour and cornstarch and deep frying (watch them arteries!). I posted it a long while ago, so this is a reprint.